Date(s) - February 1, 2020
2:00 pm - 5:00 pm
A Rocha's Brookdale Environmental Centre
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Learn about the lost thrifty art of cooking stewing hens.Two generations ago, most individuals living on farms ate their laying hens when they stopped laying. Normal meat birds are slaughtered at 14 weeks of age. They are young and tender. However, laying hens live for 1-3 years, meaning special care is needed to soften their meat and make it more palatable. In a world of increasing interest in food security, stewing hens are a great source of protein, and are a much cheaper option for chicken meat than regular meat birds.
In this workshop you will learn
- About the history of stewing hens,
- How to break down a bird into its parts (a transferable skill for meat birds too),
- How to use all the parts of the bird,
- And several methods for cooking stewing hens.
You will also have the opportunity to sample stewing hen meat prepared in several ways, learning on your tongue how different cooking methods affect the bird on your palate.
Included in the cost of the workshop is one stewing hen that participants will take home.
About the Instructor
Jenn Cline is an amalgamate farmer-chef, the perfect individual to guide you
through a farm to fork cookery lesson on stewing hens. As a Farmer with six years of experience, she knows that not all chickens are created equal, and that caring about the chicken you eat means caring about the plants, soil and watershed that grow your chicken. As a trained Chef with eight years of professional cooking experience, she knows a thing or two about transforming quality raw ingredients into a feast for our senses and nourishment for our minds and bodies. She has not cooked just a chicken or two, but hundreds, spending hours honing her butchery and cooking skills. Jenn loves being an intermediary between the fields and people’s palates, and hopes to inspire all her class participants to become more mindful eaters.